Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: Hidden Issues
Print
Beef and Pork Chili
Total:
4 hr 30 min
Active:
30 min
Yield:
20 servings
Level:
Easy
Total:
4 hr 30 min
Active:
30 min
Yield:
20 servings
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds ground pork 
  • 2 pounds ground beef 
  • 4 cloves garlic, minced 
  • 2 Anaheim chiles, diced 
  • 2 yellow onions, diced 
  • 1 poblano chile, diced 
  • 1 cup orange juice 
  • 2 tablespoons ground coriander 
  • 2 tablespoons ground cumin 
  • Four 28-ounce cans San Marzano tomatoes 
  • Two 15-ounce cans black beans 
  • Two 15-ounce cans red kidney beans 
  • Half 7-ounce can chipotle in adobo sauce 
  • Salt and freshly ground black pepper
  • 2 cups shredded white Cheddar, for garnish
  • 1/2 cup sliced green onion, for garnish 

Directions

Heat the olive oil in large stock pot over medium-high heat. Crumble the ground pork into the pot and cook until evenly browned. Remove the pork and set aside, then drain the excess grease, and crumble the ground beef into the pot and cook until evenly browned. Remove the beef and set aside.

In the same pot add the garlic, Anaheims, onions and poblanos. Saute until the onions are translucent, 5 minutes. Add the orange juice, coriander, cumin, tomatoes, black beans, kidney beans and chipotles to the pot, then add the browned pork and beef.

Simmer for at least 4 hours and up to 6 hours, stirring occasionally.

Season with some salt and pepper. To serve, ladle the chili into bowls and garnish with some grated Cheddar and green onions.

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